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Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables
Author(s) -
SCHWARTZ S. J.,
ELBE J. H.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09216.x
Subject(s) - pheophytin , spinach , chlorophyll , chlorophyll a , chemistry , decomposition , degradation (telecommunications) , chlorophyll b , kinetics , reaction rate constant , food science , biochemistry , photosynthesis , organic chemistry , photosystem ii , telecommunications , physics , quantum mechanics , computer science
Pyropheophytins a and b were determined as predominant chlorophyll derivatives in heat processed spinach. Chlorophylls a, b , pheophytins a, b and pyropheophytins a, b were quantitated in fresh, blanched and heat processed spinach at 116, 121 and 126°C. First order degradation rate constants were determined to calculate activation energies of 25.2 and 22.5 Kcal/mole for chlorophylls a and b and 20.7 and 15.7 Kcal/mole for pheophytins a and b , respectively. Based on the results, the suggested mechanism for the decomposition of chlorophyll during heat processing of vegetables is: Chlorophyll Pheophytin Pyropheophytin. Pyropheophytins a and b were major chlorophyll degradation products found in all commercially canned vegetable products surveyed.